Nothing better illustrates the concept of *time* being an ingredient in cooking than Scrapple. So often I've been asked "How do you get your scrapple so perfect? Mine always falls apart!"
It's really so very easy. Slice the scrapple to your liking, say 3/8" to 1/2" thick. Place the slices in a good non-stick pan. Put it on medium/medium-low heat. GO AWAY. LEAVE it ALONE. DON'T PLAY WITH IT.
Come back when the house smells like Scrapple, and not before. A good 20 minutes at least.
Even then, shake the pan a bit to get the slices loose, and then turn them over carefully. Back to the technique.... GO AWAY. Leave them ALONE.
In another 10-15 minutes the scrapple is done. Just shut off the heat and finish preparing the rest of breakfast. Plate the perfect scrapple and accept your well earned accolades.
That's it. The whole secret to great scrapple. That, and using Rapa scrapple instead of the nasty Hatfield stuff. Rapa really is the best.
But... what aboot grees'in the pan ya wee twinky? Nope. Use a non-stick, and the Rapa scrapple has just enough fat to cook. If you put in bacon grease or butter or what have you, the scrapple will absorb it and fall apart. Don't do it! It's a trap!
Now, for serving the scrapple, I prefer simply laying it on buttered toast, grind on a little black pepper, and drizzle it with honey. You can eat it any way you please, but my way is the right way.
No comments:
Post a Comment